Stir fried Baby Kailan is one of our favourite dishes whenever we eat from restaurants or hawker centres in Singapore. We love to eat this dish cooked in oyster sauce. I specially like the appearance of it as it has a vibrant green. Anyway, earlier I tried this dish at home and couldn’t keep the green colour of it. This stir fry is not appealing if it is discoloured.
Finally I found a solution. Actually I ordered this dish from a nearby hawker centre and watched how he cooks the dish while waiting in the queue.
To keep the vibrant green of this veggie, one method is we need to cook quickly and remove to a serving platter once done. So, it stops cooking.
Other thing is, blanch the greens in hot water for few seconds. So that, it is not required to stir fry the greens until cooked. It is already soft.
With those two tricks, here is my recipe tried at home. Hope you will enjoy it if you like Chinese or Asian Recipes.
Ingredients (Serves 1-2)
400g Baby Kailan
2 tbsp olive oil (or cooking oil)
3 cloves garlic, minced
1-2 cups Hot water to blanch baby kalian.
For the Sauce
1 tbsp oyster sauce
1 tbsp soy sauce
2 tbsp water
Pinch of corn starch
Separate the baby kalian leaves from stems.
Slightly trim the bottom of stems and discard. Wash & clean the leaves thoroughly.
Mince the garlic and keep aside.
Mix all ingredients under sauce and keep aside.
To prepare the dish,
Blanch baby Kailan in hot water for about 30 seconds. Then drain water and keep aside.
Heat oil in a pan and stir fry garlic until fragrant.
Then add baby kailan leaves and sauce. Stir fry till the leaves are coated in the sauce.
Remove to a serving plate.
Serve & enjoy!